Description
A simple and elegant cherry clafoutis with a softly set, custard-like texture, bursting with sweet cherries and lightly scented with vanilla and almond.
Ingredients
½ lb cherries, pitted and halved
1½ cups half-and-half
½ cup vanilla skyr or yogurt
3 large eggs
½ cup granulated sugar
⅓ cup all-purpose flour
4 tablespoons unsalted butter, melted
1 teaspoon vanilla bean paste or vanilla extract
½ teaspoon almond extract
½ teaspoon sea salt
1 tablespoon amaretto or Grand Marnier (optional)
Powdered sugar, for dusting
Whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C) and generously butter four 10-ounce ramekins.
- Add about ⅓ cup of halved cherries to each ramekin and place them on a baking sheet.
- Add the half-and-half, yogurt, eggs, sugar, flour, melted butter, vanilla, almond extract, salt, and liqueur (if using) to a blender.
- Blend until the batter is completely smooth.
- Pour the batter evenly into the prepared ramekins and scatter a few extra cherries on top.
- Bake for about 25 minutes, until the edges are set and the centers still jiggle slightly.
- Remove from the oven and allow to cool briefly.
- Dust with powdered sugar and serve warm with whipped cream.
Notes
A slight jiggle in the center means the custard is perfectly creamy.
Grease ramekins well to prevent sticking.
Frozen cherries can be used if thawed and drained thoroughly.
Clafoutis can also be baked in one larger dish with adjusted baking time.
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg
